Tender pork glazed in honey garlic, slow-roasted with carrots, potatoes, parsnips, and onions.
# Ingredient List:
→ Pork
01 - 3.3 lbs boneless pork shoulder roast
02 - 1 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Honey Garlic Glaze
05 - 4 cloves garlic, minced
06 - 1/3 cup honey
07 - 2 tablespoons Dijon mustard
08 - 2 tablespoons soy sauce (ensure gluten-free if necessary)
09 - 2 tablespoons apple cider vinegar
→ Root Vegetables
10 - 3 large carrots, peeled and cut into 2-inch pieces
11 - 2 parsnips, peeled and cut into 2-inch pieces
12 - 3 medium potatoes, cut into wedges
13 - 1 large sweet potato, peeled and cut into chunks
14 - 2 medium onions, quartered
15 - 2 tablespoons olive oil
16 - 1 teaspoon dried thyme
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
# Step-by-Step Instructions:
01 - Set the oven to 350°F (180°C) and allow it to fully preheat.
02 - Pat dry the pork roast with paper towels. Sprinkle salt and pepper evenly over all sides.
03 - Add olive oil to a large oven-safe skillet or Dutch oven over medium-high heat. Sear pork roast on all sides until a golden crust forms, about 2–3 minutes per side. Remove skillet from heat.
04 - In a small bowl, thoroughly whisk together minced garlic, honey, Dijon mustard, soy sauce, and apple cider vinegar.
05 - Brush half of the honey garlic glaze over the seared pork roast. Reserve the remaining glaze for later basting.
06 - Combine carrots, parsnips, potatoes, sweet potato, and onions in a large mixing bowl. Add olive oil, dried thyme, salt, and black pepper, tossing until well coated.
07 - Position the seasoned root vegetables around the pork roast in the skillet or Dutch oven.
08 - Cover skillet or Dutch oven with a lid or aluminum foil and roast in the preheated oven for 1 hour and 30 minutes.
09 - Remove lid or foil, brush pork roast with the reserved honey garlic glaze, and continue roasting uncovered for an additional 30 minutes until pork reaches 160°F (70°C) internal temperature and vegetables are tender.
10 - Allow pork roast to rest for 10 minutes before slicing. Plate slices with the roasted vegetables alongside.
